If you are anything like me you purchase berries from the farmers market or grocery store on a Sunday with the best of intentions: you’ll put them on your cereal, add them to a shake, or eat them raw as a snack throughout the week. Of course you will. Look at them! They’re just begging to be eaten and you want to be healthy. But let’s face it: sometimes you forget about them until Thursday, when you reach for them and find nothing but a bowl full of fuzz. Here is an excellent tip I found via Pinterest on how to make those berries last longer:
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria on the surface. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.
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